Although the cooking process is quite long and fiddly, the taste, texture and everything that goes into the dish is worth it. It’s no coincidence that Italians adore Arancini.
- 2 cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, diced
- 1/2 cup cooked ground beef or sausage (optional)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 eggs, beaten
- 1 cup bread crumbs
- Vegetable oil, for frying
- Salt and pepper, to taste
- In a big pot, bring the broth to a boil. Add the Arborio rice after lowering the heat. Cook for 20 minutes, or until the liquid has been absorbed and the rice is tender.
- Sauté the onion and garlic in a separate pan until translucent. Add the ground beef or sausage (if using) and cook until browned. Remove from heat and set aside.
- Put the cooked rice in a large mixing bowl. Add the grated Parmesan cheese, diced mozzarella cheese, cooked ground beef or sausage (if using), chopped parsley, salt, and pepper. Mix well.
- Allow the rice mixture to cool slightly. Then, shape the mixture into golf ball-sized balls, using your hands.
- Dip each rice ball into the beaten eggs, then roll it in bread crumbs until evenly coated. Repeat for all the rice balls.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the rice balls in batches until all sides are golden brown. Remove with a slotted spoon and drain on paper towels.
- Serve the arancini warm as an appetizer or main dish. They can be enjoyed plain or served with marinara sauce for dipping.